Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 5307 | 2018-06-18 23:11:14 | 99.96 | 98% |
| 4478 | 2018-06-06 02:12:09 | 94.47 | 97% |
| 2275 | 2018-02-16 21:58:50 | 106.53 | 99% |